All four cultivars were vinified seperately in stainless steel tanks. Semillon, Chardonnay and Sauvignon blanc grapes were harvested by hand in the early hours of the morning in crates and stored overnight in a cold room below 5 degrees Celcius. The following morning the grapes were hand sorted before destemming, crushing and pressed immediately with minimum skin contact. The pressed juice was clarified over 48 hours before fermentation. Pinotage grapes were harvested by hand and pressed immediately whole bunch to reduce any colour extraction from the skins. After pressing the juice was first arerated to brown any slight colour present. The browning drops out during fermentation resutling in a "white Pinotage" wine. After fermentation all four cultivars were kept seperate on fine lees for 3 months and then blended.